A Hot Dog Is a Sandwich - Should You Wash Your Chicken?

Episode Date: January 8, 2025

Today, Josh and Nicole ask the question that divides culinary groups into two sides, should you wash your chicken before cooking? Leave us a voicemail at (833) DOG-POD1 Check out the video version of this podcast: http://youtube.com/@mythicalkitchen To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

This, this, this, this is mythical. You're telling me a chicken washed this meat? No, I did. This is a hot dog is a sandwich. Ketchup is a smoothie. Yeah, I put ice in my cereal, so what? That makes no sense. Hot dog is a sandwich.

A hot dog is a sandwich. What? Welcome to our podcast, A Hot Dog Is A Sandwich, the show we break down the world's biggest food debates. I'm your host, Josh Scherer. And I'm your host, Nicole Inayati. And Nicole, we are now in 2025. That's right.

It is a new year. It is the same us. New year, same us. But all new debates. And today we are actually taking on a debate that does get genuinely heated among a lot of people online. That is very, very true. This is touchy subjects.

We are not afraid of controversy. Not anymore. We love controversy. Bring it. We have our wings made of wax and we are flying towards the sun. Like Icarus. That's the reference.

You got it. God, you're smart. Thanks. Should you wash your chicken? The only thing that's more controversial is should you wash your legs or just let the soapy water run down? No, I know where I stand on that.

You should not wash your chicken. Hello, hi, how are you? Starting off the year, don't wash your chicken. Why do people wash their chicken? There are a lot of reasons people would wash their chicken. I can go back to why a lot of people say they wash their chicken, which is simply to clean it, right? Sure. People wash things to clean it, and when we're wash their chicken, which is simply to clean it, right? Sure. People wash things to clean it.

And when we're describing washing chicken, we're describing many things. Okay. When you say, don't wash your chicken, everything, and this doesn't just go for the wash your chicken debate, this goes for everything in life. It is so much more nuanced than you think. Life is nuanced. Life is absolutely nuanced. But is this debate nuanced?

This debate is indeed nuanced. Fair. So when people say, I wash my chicken, that can mean many things. Some people take chicken, say, out of a package, and they will run it underwater, and then they'll throw it maybe in some paper towels, marinade, whatever, and then cook it. Some people will fill a bowl full of water and submerge their chicken for an extended period of time. And this is, we're talking about chicken that's ready to eat out of the pack.

Let's imagine a bone-in skin on chicken thigh. Okay, fair. Which I eat, god do I eat, 50 chickens worth of those in a month. I just run through them. And it's packaged, right? And sealed. You got it from the deli the morning and then you're eating it at night. And it's raw. It's like a grocery store you are from.

At least where most people are getting it. It is raw chicken. Not frozen. Not frozen. Okay. Another method people will do is they will fill a bowl with sitting water and they will submerge it for an extended period of time. Another thing that people call washing chicken,

this is especially popular in Caribbean households. Yes, I've seen it where they take the lime and sometimes they use vinegar to clean it. You can soak it in lime water, vinegar water. I've even seen where they take the lime and sometimes they use vinegar. Yeah, like you can clean it You can soak it in lime water vinegar water I've even seen some people take fresh lime cut it in half and rub it on the chicken Yeah, yeah, yeah, yeah And so if you are doing that in an effort to make your chicken safer to consume by eliminating bacteria I will say that does not hold scientific water. I agree. It holds water

But that does not hold scientific water. I agree. Your chicken holds water. But that does not hold scientific mustard. The bacteria, you can potentially get some germs to run off, but any... And when we're talking about bacteria in chicken, we're talking about salmonella. Of course, yes. Salmonella is the leading cause of foodborne illness. Actually I think technically norovirus has it beat, but I think norovirus is transmitted through non-food items as well.

So Salmonella, it's basically the big baddie in terms of, you know, hospitalizations. 26,500 hospitalizations per year, 420 deaths in the US, 1.35 million cases. Oh, my gosh. Is that... Do you think there's just one person that's getting two million cases? Not two million, one person's getting 100,000 cases

and throwing the numbers off? No, I think- So there's what, 350 million in the US? I think this is, I don't know how many people live in the United States, am I supposed to know that? Yeah, it's like what, 350 right now? I don't know how many- A little bit more than 360? I don't know how many there is.

The point is, 1.35 million cases, that is, there's a lot of salmonella. That's too much salmonella for people to be having. And the CDC and the USDA, they are incentivized to try and get people to not come to the hospital with salmonella. Food safety is important, yeah. It's important. So there was a study that came out in, god, I think it was 2003, when the study was done, showing how water droplets actually manifest around your kitchen. And this has been used to cite a lot of anti-chicken washing, right? So when the USDA did a study where they dyed water red,

ran it through a sink, put it over a piece of meat that you'd be washing, to show how far the water droplets that could easily have salmonella on them could travel in your kitchen. And the radius was much bigger than you expected. It was several feet wide radius. And the salmonella will live in those super small microscopic waters?

Well, that's so, so, so. Oh my God. Yet it can live. However, there was no actual study done on the microbiological compounds of that water. So what was the point of the study? Just to see how far they would travel. They wouldn't do the extra work to see if there was

salmonella in the water? Effectively, yeah. Why am I a Podcast host thinking of doing this and the scientists aren't It might be there might be methodological reasons that we don't know we're too dumb to be scientists All we can do is yell about washing your chicken to you, right? That's the breadth of our knowledge Yeah, so that's been cited a lot, especially 2013 they launched a marketing campaign to tell people not to wash their chicken.

And so that's cited a lot by the anti-chicken washing camp. Like when you say don't wash your chicken, why do you say that? Well, the water droplets disperse, and I would like to believe there's salmonella in the water. And that's a very reasonable fear, right? But say somebody's washing their chicken by putting water into a clean bowl and then simply putting their chicken in it, taking it out, drying it well on paper towels.

What is the point of it? Well, so the point- What's the point of submerging the chicken in water? Why not just put it on a plate, season it, cook it? So they're, and this I think is very reasonable, right? Um, I think a lot of the reasons people do things are not actually the reasons they're doing things. So when you say, I'm washing my chicken because it like makes it safer or it's unclean and there's bacteria and I'm getting it off, what you might actually be doing is just like getting some of those

juices off that were on the chicken in the packaging. And I think there is a shot. I've never done a blind side by side, it might make it taste better. Okay, really? So I never. Like clean water, not like salted water, not like. Yeah, straight up. Because if you think about it, right,

like you are getting, if you ever brine chicken, like that, you know, the chicken's flavoring the water, the water's flavoring the chicken, the water and the salt are entering the chicken cell membranes, et cetera. Yeah, okay the salt are entering the chicken cell membranes, etc. Yeah. If you soak any meat in water for especially an extended period of time, worse better when you boil it, some of that flavor is transferring out into the water.

Sure. Yeah. Like, please. So if you think there is bad flavor on the chicken, you want to get that off. You want to get that into the water, so then when you cook it, it's a cleaner chicken flavor. What is bad flavor? What is this bad flavor you're talking about? I'll tell you an experience that I had that changed my mind on a lot of things. I was making, god, it was some Chinese soup and I can't exactly remember what it was, but it was like a pork belly based soup. And I saw in the recipe that it was like triple blanch the pork belly.

Blanch it, and it was like soak it in clean water, blanch it in clean water, pull it, more clean water, blanch it again, rinse it, then boil it in a pot. And I initially was like, I'm gonna just boil this pork belly in the pot. I like the flavor of pork. Some scum comes up, but you rinse it off, whatever. I triple blanched it, and you got such a better clean, what I can only describe as a clean pork flavor. Well, you're heating the water. And it eliminated what I can only describe as a clean pork flavor. Well, you're hitting the border.

And it eliminated what I call pork stink. Well, which I understand. Yeah. Does that imply that there is chicken stink? Yes, there is certainly chicken stink. Sometimes when you make soup, there is chicken stink. There's chicken stink, right? You ever just like chuck a bunch of like chicken parts

into an instant pot and just crank it when you're making a really lazy soup, a broth or whatever? Yes, of course. There's chicken stink coming off of that. Yeah, yeah, yeah, yeah. I don't like mind it, especially if I'm lazily making a chicken broth and not really caring what I'm doing. You know, when I make Persian stews,

I always blanch my meat and then I toss it out and then I put clean water in there. But I would like to think, what is it maybe the slow cooking process that extracts this chicken stink that we're talking about? Or is it maybe just when you sear like a chicken boneless and Whenever you sear a bone and skin on chicken thigh and you're searing it is their chicken stink that matters does the chicken stink coefficient? Consider the cooking time like what are we talking about?

Totally unclear because I haven't tested it no but for real like I haven't tested these things back to back to back But like I'm trying to really put myself. I don't wash my chicken. I mostly wash my chicken I will mostly dry my chicken off on paper towels because I'm likely if you're searing it even if you're roasting say a Bone-on skin on piece of chicken right you want it to be dry simply because the skin is gonna get crispier It's going to get her and yes all that that said There is reason that I would believe that if you soak that chicken in water and then dump out that water safely, sanitize all your stuff afterwards, you should always

be sanitizing your kitchen. Go ahead. And then you cook that chicken. I think it would taste different than chicken coming straight out of the package. And I think that is mostly the reason why someone washes their chicken, especially if you grew up with your mama washing the chicken, with your grandma washing the chicken, with her mama washing the chicken, etc. So I'll tell you a story that I saw that really, really resonated with me while we were doing like research

for this. So there's this guy and he's making a Christmas ham for his family, okay? And he cuts like two inches off of the back of the ham, puts it in his pan and then cooks it. And then he starts to think, why am I cutting two inches off of my ham? Like I've always been taught that way to do it, it's And then he starts to think, why am I cutting two inches off of my ham? Like, I've always been taught that way to do it. It's the right way to do it. My mom did it. My grandma did it. My mom, exactly like you said, everyone in my family did it. I'm going to do it. But let me ask why. He calls his mom and says, hey, mom, why do we take two inches off of the Christmas ham before we put it in the oven? She's like, oh, I did that so your great-great-grandma

did that so it would fit in the pot that she was cooking in. So I don't know if this is the exact one-to-one, but sometimes whenever you just dig a little deeper and do a little bit more research, I think you find answers instead of just accepting, oh, my mom did it, my grandma did it, the generational destiny that's passed down to you via food doesn't always need to happen again.

But that's just me. I feel, listen, I feel that, I hear that. The other side of that argument for me is that modernity has done so much to erase tradition and culture and food is so much about connection, right? And so I think when you try and completely sort of sterilize everything, and you're like, hey, there is a chance

that that water molecule is going to end up on your microwave handle after you've washed the chicken, ergo, you should not do the thing that has maybe connected you a little bit to the technique that your grandma used. I'm like, piss off. I'm taking my own safety into my hands here and trusting that I know how to clean my kitchen properly if I want to wash my chicken. And I think I've been harder on this in the past. When I've been

like, don't wash your chicken. Don't you know that the molecules and the salmon now? And then I'm out here eating, I've eaten raw chicken breast sashimi from a Japanese restaurant because I wanted to try it, right? But I'm somebody who I'm fine taking those risks when it comes to my personal safety. And I know what I'm about. All you'd always get from a shopping cart is good. Like you said about modernity, I think probably the people who have been like washing their chicken,

their great-great-grandmothers probably like didn't get chicken from a store, right? Like for example, my mom, she didn't grow up on a farm, but like she had chickens and they would kill chickens and pluck the feathers and do the whole thing. like didn't get chicken from a store, right? Like for example, my mom, she didn't grow up on a farm, but like she had chickens and they would kill chickens and pluck the feathers and do the whole thing. So maybe because she was washing chicken, it makes sense to wash chicken now,

but I would like to think that the grocery stores are doing their due diligence, passing their health code standards and stuff like that. And what they're presenting to me is safe to eat and is okay to use straight out of the package. And to be another statement is, I don't think everybody cleans as well as you think, Josh. I don't think people like, for example,

whenever you're done doing dishes, do you? I'm not a good example for this. Do you like, I think the most important dish to clean in your house is your sink. Every single night, I Clorox soap and water my whole entire sink area when I'm done. I clean every single surface with a Clorox, wipe soap and water, make sure it's clean, clean my floors so it can start anew. Am I a little bit of a unique story in that?

Probably. Wait, no. Are you unique? Because I do that,. Oh, oh, you do that too. Are y'all, are y'all cleaning your sinks? Are you cleaning your sinks? Yeah, I 409 it. Meg, do you clean your sink? With dish soap, is that not enough?

Is that okay? Is it hot water? Hot water? Warm water. Hot. Yeah. You need to sanitize it. As hot as your kitchen water.

Cause that's how you get salmonella. Okay. Maybe that's, maybe, okay, so, so wash your chicken if you want to, but please, please, please always sanitize your sinks. Is that a good sentiment? My phone fell, but I can't bend down because my pants are too tight.

Can you do it for me? Can you get my phone? I got it, I'm gonna kick it over though. Just give it to me. Ah, okay, we'll go back to the sinking. Sorry, what was that? over there. The other big elephant in the room is that even if you're washing your chicken really well, even if you are sanitizing your sink, none of that kills salmonella. What are you talking about? Only heat? Only heat kills salmonella. What soap and hot water can do is, and I've researched this a little bit,

I've written about it in the past, I'm pretty sure I'm right here. What soap and hot water can do is they can take the molecules, the germs, that have Salmonella on them and they can sort of like move them elsewhere out of that general vicinity. What? So say you are, your sink is covered in raw chicken juice, you are washing that sink with hot water and soap. Hot water increases molecular movement, right, kinetic energy. Sure. So things just move around freely with hot water. Think about washing fat off of, you know, a dish.

Hot water gets it to move. Hot water does it better than cold water. And soap will actually like bind to those molecules to get them to... Soap is from fat, right? Yeah, it has something with like ions or magnetism. I read Fight Club. Iism. I read Fight Club. I did. I watched Fight Club.

Oh, God, his name was Bob Hoskins or whatever. Um, if you ever see, I remember my eighth grade science teacher doing this experiment showing us bacteria in a... Petri dish. Petri dish or something and then putting a little drop of soap and seeing how it reacted and it goes like... Yeah. So anyways, that can get it to just like wash safely down the drain.

So anything that the soap and water was touching, it's just moving that bacteria out of there. So it'll do it. The only way to kill bacteria, salmonella, insta-kill temp, 165 degrees Fahrenheit, all dead. No matter how dirty your chicken that you got, as far as salmonella goes, there's other bacteria that can live. But salmonella, 165 degrees degrees which is what the USDA says you should cook your chicken to it will be dead. You can also cook it to a lower temp and hold

it there for a certain amount of time. Carry over cooking. Carry over cooking right? Yeah. Well not even carry over cooking just the way that heat and time function in terms of bacterial viability. So if you're at like, you can safely eat chicken at 145 degrees if it has been held there for say half an hour. If you're soon eating chicken for a long, long time, I wouldn't even recommend it. I think eating chicken at like 150, 155 is great when you have white meat at least,

when you've held it for a long time. But that's the only like scientifically safe way to consume washing it. If it's being held. Doesn't do anything for safety. It can do anything for safety. It can do things for flavor and for, you know, hell I don't know, cultural preservation, right?

Sure. If you want to do that. Yeah. But that's the case. Are you saying that I have to frickin' blow torch my whole entire kitchen for it to be salmonella free? Yeah, baby! I don't want to do that!

No, I don't know. That's crazy. I can't believe Clorox and all these things don't kill it. It just moves it real fast. Yeah. It moves it over there. I'm pretty sure that's right. I don't know. Josh, you are the closest link I have to science right now,

other than Maggie, who has an actual degree in a science, which is computer science, but still science. How do you clean computers? A computer duster? Yeah, you just dip it in the sink. That makes sense. Yeah, just dip it in the water. I put my work laptop in the dishwasher all the time. Ridiculous. Just dip it in the sink. That makes sense. Yeah, just dip it in the water. I put my work laptop in the dishwasher all the time.

Ridiculous. What's in this McDonald's bag? The McValue meal. For $5.79 plus tax, you can get your choice of junior chicken, McDouble, or chicken snack wrap, plus small fries and a small fountain drink. So pick up a McValue meal today at participating McDonald's restaurants in Canada. Prices exclude delivery. Hey, I'm Ben Still Canada. Prices exclude delivery.

Hey, I'm Ben Stiller. I'm Adam Scott. And we make a TV show called Severance. On January 17th, Severance is back for season two on Apple TV Plus, and we can't wait for you guys to see it. And before the premiere, Ben and I are gonna be binging season one and putting out daily recap podcasts.

Yep, each weekday beginning January 7th, we'll be dropping an episode featuring exclusive behind-the-scenes tidbits and brilliant insights from our cast and crew and us. Patricia Arquette, Britt Lauer, Zach Cherry, John Titoro, the list goes on. All your favorite Lumen employees, their friends, families, enemies, in your feed every single weekday. And here's the best part, After that, we're going to keep going. Tune in weekly as we recap every episode of Season 2.

The podcast drops on the same day the episode comes out. It's The Severance Podcast with Ben and Adam. On Apple Podcasts, the Odyssey app, or wherever you get your podcasts. you get your podcasts. So have you ever gotten like a, like a piece of chicken or like a breast that still has wings on it? Not like wings, like feathers on it. Oh yeah. Yeah. Yeah. What do you do in that situation? Oh, I just kind of like take them off with a paring knife, but I'm,

I'm relatively fine with that. Again, you just cook the feathers 240 degrees or you know, pack 165 for insta-kill. It never like turns you off a little bit. No, I don't know, man. Is it just me? I just get kind of turned off. I don't love it, I'd rather. I get mostly wings that have feathers attached to it.

You know? Cool. Yeah, so I'm not too worried about that. Let's go to the lime cleaning method because this is interesting. Yeah, so I know that the acid... Acid does what? Acid like... kills.

Acid don't do shit, bro. Acid cooks! Not in this application, though. What does cook mean to you? Because no, truly, that's what's at play here. What does cook mean to me? So when people say the lime in ceviche cooks the fish, what does that actually mean to you? Cooks the fish, I think what it does, it tightens all the proteins together and

Oh my gosh, let me think about this. I know it's a tough thing to actually process The acid cooks the fish, nay. The acid nay cook fish. The acid nay cook fish and girl, yay be a witch! Is it that the, okay, I'm gonna go with it. The acid kind of seizes up all the proteins and gets rid of the, how does it get rid of the rawness? What does raw mean to you? Is it an internal temperature situation?

Raw means uncooked. You're the dictionary definition. Philanthropic is the ability of doing philanthropy. What? Thank you, dictionary.com. What? Wow, this is such a brain buster. Welcome to the new year. Cooking, I don't think it cooks. I think it just seizes the proteins and maybe it kills some sort of bacteria that's going on in there. The acid kills the bacteria. It can And kill no bacteria. What does it do? And kill no bacteria.

What does it do? It tightens up the proteins. Oh, that was right. Why would you? It tightens the proteins, but does that mean cook? Because the same parasites that would die with either A, flash freezing, or B, cooking, they, I think they, I believe they actually love acid.

Oh, shoot. So it does nothing to really make the safety better, but I'm fascinated with the idea that in the Middle Ages supposedly Kings who were so wealthy right sent all of their fleets of ships to find spices because all their meat was Spoiling and I need cinnamon to make it taste okay If you had all that money to send fleets of ships you you probably had money to slaughter a fresh cow, you dummy. It's a complete myth. The reason people wanted spices

is because it made food taste good. Sure. And so I think that, and then spices, a lot of them are also antimicrobial, right? And so a lot of those onion, garlic, whatever, they can help with that. Citrus, what it does with fish specifically, it can actually tame or neutralize sulfuric compounds.

So it makes your fish taste less fishy, which a lot of people associate with freshness in certain ways. Interesting. And so that's one of the things it does with ceviche, but as far as like making it safer to consume, not necessarily. So you're saying whenever we're making ceviche at home, we should probably have a fish that was frozen from before?

Well, most fish is frozen it's flash frozen on boats. You're not getting a fish from the pond and making some shit. Yeah, exactly. Don't get that fresh river trout. Don't do that. Yeah, from a polluted lake. No, but yeah, that's one of the reasons for citrus, but... What about in the chicken application, the chicken cleaning application?

You know what I think it does? Makes it taste good? Makes it taste good, man! Okay, fair. You ever do that? You ever just rub raw citrus on your chicken and cook it? Do you think? You're getting all those essential oils on there, it tastes like a lime. Lime is great.

I don't think I've ever done that before. Do you think the rubbing of the acid on the skin helps tighten the skin a little bit or anything? Oh, I'm sure it does. You think so? I'm sure it does. I don't know what it would do per se in the cooking process, like, differently. Interesting.

But I think a lot of these things, especially in that, like, Caribbean vinegar washing, like acid and protein to me is just great, dude. I was putting lemon on my steak last night. Like, I'm a big fan of just acid and protein, especially with that, like chicken skin. And so I think a lot of these things are really coming from places of... Someone did this 150 years ago and she made really good chicken. And so now we're going to keep doing this.

You know what I mean? And as far as the health risk of you doing that, I don't think you have access to the amount of variables to know that, oh, somebody who is washing their chicken keeps a dirtier kitchen than somebody who isn't washing their chicken. So a lot of these online attacks of people being like, you're putting your family in danger by washing your chicken. We don't know if that person's typing those

with unwashed hands from putting their chicken right in the, yeah, or going to the bathroom. But we don't know enough to say. And I think even like the USDA does not know enough to say. There's even on the USDA, They say washing raw poultry our science your choice because they're like hey here they say that dog like that washing raw poultry our Science your choice, so I kind of love that same

I also Have maybe upsetting opinions about things, so I'm open to the fact that people don't like that. So maybe I do, am I redacting that you should never wash your chicken? That maybe you can? Maybe it's up to you? I think that's such a reasonable thing to say. And I think a lot of people specifically online, food is so much about culture and identity.

Yes. And online people, they want to be right and they want to dunk on people so they know they're right. So so many people, I'm sure I've done this in the past, so many people go and be like, did you know that the water droplets is spraying an eight foot radius around your kitchen? And then there's somebody calmly being like, all I did was rub a lime on my chicken. And then I put that in the trash and then I cooked it and I sanitized everything. What the hell are you yelling at me?

We don't know enough things to say. Well, as a person that has a Surf Safe food handlers card. I had that at one point. Of course. Like at least we've done we've taken the courses like we've learned. So whenever we're sitting down and we're watching a screen say, do not do this with your chicken, what are we supposed to do as food professionals, as experts,

as people who feed two very prolific people, even ourselves? What do we do at that point whenever the information we're being given is like, this is a big no-no, don't do this? Then what do we do? As I said earlier, everything is more nuanced than it seems, but at at the same time everything is a little bit simpler than it seems as well and when I say simpler. I mean there are very Few things you have to cook your chicken to the right temperature correct sanitize everything in your kitchen wash your hands Sanitizing very often yeah, yeah, and I know people have said that I don't wash my hands when I'm doing cooking videos.

It's like very different when you're cooking on camera. And a lot of it's like editing people like don't understand that like, they're watching me season chicken and then in the next bit, I'm like making pasta and they go, he didn't wash his hands. 15 minutes passed between those two shots and I washed my hands.

It's just how the computer, it's not real life. And we make sure, and we make sure Josh washes his hands, we say, hey, and he does it himself. Josh is a big boy, Josh is a big boy, Josh wash hands. Josh wash hands because Josh wants to wash hands, and if there's ever more like, hey, go wash your hands, he'll do it because guess what? He's on a cooking show.

Thank you. It's a cooking show. Thank you. Well, what do you do in your own personal life to ensure food safety for you and your loved ones? Like, do you have things that are either, like, science-backed or non-science-backed that you do? Again, I just use what I learned from my Serve Safe. I know it's been a long time.

It's probably expired. What are your biggest takeaways? Well, the most important thing is I always sanitize no matter what. Like, I really do sanitize my whole kitchen. I really do too. I know people wouldn't expect that. And I think it's important for us to impart that like a little bit of wisdom is how important it is to use hot soapy water and cleaning solutions to make sure

your kitchen is clean so you do not spread illness. When it comes to raw foods, like for example, if I'm making, what am I making this weekend? I'm going to make chicken wings because football is on Sunday, right? Football, Sunday, if I'm making, what am I making this weekend? I'm going to make chicken wings cause football is on Sunday, right? Football, Sunday, Sunday I have football, Sunday morning football. Yeah, I did look at you go.

Sunday football. So I'm going to make chicken wings. Okay. So what I'm going to do is I'm going to remove, I buy my, a lot of my meats in bulk. So what I do is I take my chicken wings out, like two hours before and I put it in a bowl and I put a stream of water on to make it like defrost.

Okay. And then after that, I remove my chicken from there and then I put it in a new bowl. I take the old bowl, sanitize it, wash it with hot water and soap, and then I sanitize that area. Then I take my bowl that has the chicken in it and then I season it. And then I use, sometimes I use gloves sometimes

I don't depends how long my nails are I put them on a sheet pan and then I spread it out and I cook it in The oven I make nice crispy chicken wings in the oven and then after that I take my bowl that I marinated my chicken in and I Clean it with soap and water and then I sanitize it and then that's it That sounds like a hell of a did you like it? I did like that. That's what I do all the time when dealing with chicken other things I'll throw out there if you really want to eliminate a lot of that that risk Make sure you have a soap dispenser that you don't have to touch with your hands That's not to say like a robot one. Oh interesting. I have one

That's like a really big thing that I elbow. Oh you do okay? I don't know I elbow it and then but even if I have to a big thing also Sanitizing your the neck of your sink sanitizing the hand everything sanitizing the actual bottle of soap the knife you use to cut the chicken Open I broke down a whole freaking turkey this Thanksgiving Like it like last Thanksgiving, but it was a Thanksgiving the most recent Thanksgiving. Yes. It's like six weeks ago Okay, I broke down the whole turkey for Thanksgiving ten months from now. Just sitting out, open air, dry aged. No, but I had a 22 pound bird that, you know, I have big cutting boards, big prep stations. I set my kitchen up like that. My kitchen's also half my living room because of

all my equipment. But it was a 22 pound bird. And so yeah, it was spread out everywhere. But afterwards, I mean, I went through with 409 and hot water and I blitzed everything and I packaged it up to make sure. And that includes especially the sink handle that you're likely touching. A weird thing that nobody talks about, this is the last thing I'll say. You're cooking like a pot of ground beef for like polingese or tacos. And you have a wooden spoon and you're chopping up that meat with the wooden spoon. Do you switch out wooden spoons after you chop the raw meat?

Do you then put that in the sink and then when it's cooked switch to another wooden spoon? I'm gonna be really honest with you. I let it sit on my sink. I make sure that none of the raw meat is touching it and then I just go back and forth. Yeah, same. That's how everyone cooks it. That has to be a cesspool of bacteria. You're probably right. You're touching the raw meat that's not getting exposed. I'm not perfect. No, but that's what I'm saying. That has to be a cesspool of bacteria. You're probably right. You're touching the wrong meat that's not getting exposed.

I'm not perfect. No, but that's what I'm saying. Never claim to be. I don't think people should go. Let me talk. Let me speak. You're so impassioned. Let a woman talk. I think that we have been trained to think salmonella is the big bad guy with chicken. That beef, let it be.

Let the ground beef and the ground... What if you're cooking ground turkey in the pot? But you know what's so crazy? Ground meat is like more dangerous, bacteria wise, than a piece of chicken, right? I may, potentially, depending on how you're cooking it. Because it goes through the, through the machinery and there's a higher likelihood that it's being ground, that the machine might've not been cleansed all the way.

But that's only if you're making like a medium-rare burger. Yeah. If you're cooking it all the way through your symphony collie, but you're are correct. Yeah, yeah. Instead of like a chicken breast that's just been cut with a knife a few times and then put on a package. So we should be more concerned with our ground... Is your dinner killing you? Find out on a hot dog as a sandwich. Oh, we should title it that. That'd be pretty good. Oh my God, let's go 90s news style.

Drama, I live for drama. Is your child worshiping Satan while playing D&D? Find out. This show is sponsored by BetterHelp. Nicole, it's a brand new year. You know what that means. I have no idea. Tell me, Josh. It's a brand new opportunity for You know what that means. I have no idea. Tell me, Josh.

It's a brand new opportunity for us to finally be the people we want to be. And I am starting this year as a married man. And so now I'm not just trying to better myself for myself, but for my partner, for my future. And I have found a ton of value in therapy. I'm trying to stop living just for the now. And I'm trying to actually plan long-term and I found therapy has been super super useful in helping me actually get to those long-term thinking goals. Gosh, that is so incredible. I'm so proud of you and Malzatel, by the way. Hey, thank you so much.

BetterHelp is fully online, making therapy affordable and convenient, serving over 5 million people worldwide. Yeah, and you can access a diverse network of more than 30,000 credential therapists with a wide range of specialties. Easily switch therapists anytime at no extra cost. Write your story with BetterHelp. Visit BetterHelp.com slash hot dog today to get 10% off your first month. That's BetterHelp.com slash hot dog. Alright Nicole now it's time for everybody's third favorite segment here. That's right, we are putting our food trivia knowledge to the test. Time for our very own trivia segment called...

Yummy in my tummy got some trivia for you. That's right, Robot Maggie has three questions prepared. Nicole, you and I will wait until the question is complete, then we will answer. If wrong, the other person will get one chance to steal and earn the point. Let's hear that first question. We're keeping track throughout the whole year. Do you like my shirt? It matches the background.

See? I didn't even know you were here. I thought you were a floating head. I thought you were like in Futurama. Ronald Reagan floating head? That's me. You give off a heavy Reagan vibes. Reagan!

What food growing system uses fish as biofilters for water that can then be given to plants? I know. Nicole doesn't know. That would be aquaculture. You sure? Isn't that called aquaculture farming? Whoa, whoa, whoa, whoa, wait.

You're not talking about aquaponics, are you? The correct answer is aquaponics. OK, yeah, aquaculture, aquaponics, same thing. Good job! Proud of you. No, aquaculture, aquaponics farming, really interesting. They use the poop from tilapia to fertilize plants. Really?

Nice. Which fruit, known as palm demure in France, was wrongly thought in renaissance times to be poisonous? Me? I think I know two on three. Palm potato. I'd say tomato. Potato. Tomato.

Potato. The correct answer is tomato. Oh, man. That's why they throw tomatoes at people to like, boo them, because they thought it was poisonous. Is that what it is? That's like the legend, I don't know, I've double checked the research.

I wanna go to the tomato festival in Italy where they throw tomatoes at you all over the place. Italy or is that Pamplona, Spain? I don't know. Pamplona, Spain tomato festival? I want to go to the tomato festival. Can you find it in the budget for us to go to the tomato festival together? Yeah, that's La Tomatina is in Pamplona, Spain.

I'd like an additional point for that if I can. I don't know about that. Can we go? Wait, can we just vlog it? It's in Buñol. Wait. No, it's in Buñol. What's Pamplona? Is that where the Running the Bulls is? That's the Running the Bulls Take my point away. Take my point away. Okay, go go go What fast food restaurant whose original mascot was named Speedy opened as a barbecue by brothers Dick and Maurice in San Bernardino, California in 1940? Bing. Bing. One, two, McDonald's.

Lucille. The correct answer is McDonald's. Oh, three for three, baby. Why am I so dumb today? Three for three. No, it's been a pretty even trivia overall between us. It's just not my mythical best right now. I got lucky. I got some ones I knew.

Now I'm curious if there's a difference between aquaponics and aquaculture farming. Which is the one where you gotta grow a pot in your closet? Hydroponics. Hydroponic, alright. Well, we've heard you and I have to say, now it's time to find out what other wacky days are right behind us. It's time for another segment we call... Opinions are like casserole! You are so flat.

I'm always flat. I'm a buxom man, but I sing flatly. Hey Nicole and Josh, my name's Joni. Hi Joni. My hot take is on Panda Express versus P.F. Chang. I'm taking Panda Express hands down every day. Hear me out. I don't know if you've ever had the pepper steak from both or you've compared their orange chicken, the sesame chicken.

I think Panda Express just does it better. I had the pepper steaks from P.F. Chang's the other day and it was almost inedible and express smash P.F. Chang's pass Okay, that's my take. Have a good day guys Both very formative restaurants in how Chinese American food is in America Like they are both the matriarch of P.F. Chang's like I can't remember her name But she actually wrote one of the first Chinese-American cookbooks.

Yes, yes, yes. And so I have actually a lot of respect for both, especially what they've done. Yeah. I... Do I have an opinion on this? I am a die-hard Panda Express person. I think that their food is phenomenal and easily accessible, delicious. Anybody can eat Panda Express and enjoy it.

P.F. Chang's has... Sometimes it hits, sometimes it misses. I don't think it's as consistent. I don't think the consistency is as heavily beaten into their heads the way it is with Panda Express. I think their standards at Panda are higher than P.F. Chang's. I think if you put orange chicken for orange chicken, 100% Panda wins. I think if you put a majority of entrees, God, even chow mein, I think Panda Express is chow mein. Chow mein is so good. It's really, really good.

I can taste it. I can taste it. You taste the wakhe of the soy burnt into the noodles. It's incredible. The texture's really good, man. I think Panda Express wins in pretty much everything. But you gimme them lettuce cups. Oh.

Bro. Yeah, really good lettuce cups. But still, orange chicken, honey walnut shrimp. If Panda Express's food was served in the same digs as P.F. Chang's, right? Panda Inn? At the Panda Inn, right? If you come to LA, there are full service Panda

restaurants, the original, called the Panda Inn, where it is like that. And you kind of realize how good the food actually is. I know a lot of people have had like bad Panda Express experiences in like a mall in Rochester, New York or something and I believe you but in its best-case scenario Panda Express really, really does good work man. I agree with you. That's a great opinion. Hi Josh, hi Nicole, I'm Jay. Lieutenant Dan.

I'm from Jamaica and I want to say that. Dominica? Jamaica. The best smoked meat will always be Jamaican Jerk. Jamaican Jerk baby. I love the show. Aww. Jamaican Jerk Chicken is one of the greatest culinary wonders of the world, man. Especially when you get it like proper proper.

We were talking about this in the kitchen the other day. We were, what were we talking about? We were talking about what I believe the thing that differentiates like, you'll see like a Food Network written Jamaican jerk chicken recipe and it'll be like, one teaspoon of thyme leaves that have been stripped from the branch. And then you actually watch a Jamaican person make jerk chicken, and they're like, they're chucking in whole scotch bonnets, stem on.

They're chucking in bundles of thyme, stem on, and you blend it up until it's a delicious black slurry. You add the soy sauce, you get the scallion, all that in there. It's actually like the stems, the branches, all that is indispensable because jerk chicken has this lovely, like, there's a body to the crust Like the the the stems the branches all that is indispensable because Jerk chicken has this lovely like there's a body to the crust that it isn't just like a marinade Right that like penetrates the meat It is a thick layer that sits on it and then you mop it and I fully agree that like proper wood grilled jerk chicken All I want to eat in life is spicy grilled chicken. I can eat that 365 days out of the year.

Yeah. Right? It's healthy. It's also healthy. It's delicious. What's not to love about it? It is utterly perfect. I fully agree with you. I need to eat more jerk chicken in my life. I've only had, I think, very subpar Jamaican jerk chicken, unfortunately. So I got to set my game up. I gotta go eat more. I gotta eat better and more jerk chicken. I will say, last time I went, I was in Brooklyn and I went to get jerk chicken from a Jamaican restaurant. And I walked in and the woman said, we don't have any jerk chicken.

And there was a giant pile of jerk chicken waiting there. And I was like, what about that? And she was like, no. I was like, what do you mean no? I see the jerk chicken. I would love jerk chicken. And then she goes, mean no? I see the jerk chicken. I would love jerk chicken. And then she goes, fine. And then she gives me jerk chicken. Best freaking jerk chicken I've ever had. Was it so good? Oh my gosh. Lucky. Yeah. Listen, and I'm just very grateful that I got jerk chicken. Lucky you.

She wouldn't give me ox tails and that's fine. That's fine. It was probably reserved for somebody else. It's probably reserved for somebody else. Hi, my name's Chris. I'm from Kentucky. I needed to actually report a food crime. Oh God. My daughter likes to take potted meat and then she mixes it with cream cheese. Your daughter?

And then inserts it into a hollowed out cucumber and calls it a snack. Me personally, I find it revolting. What are your takes on this? At least it's keto. Why am I not mad about this? Wait, hold on. It's not bad. It's not bad. The pot- why is a child- I'm guessing it's a child- Why does the child have access to potted meat in the first place? What child reaches for potted meat?

Yeah, why do you have potted meat in the house? Yeah, I only see that on the shelves of like Piggly Wiggly's and stuff. Potted meat is like a it's a bit of like a like a luncheon spread Situation like deviled meat. Devil meat. It's meat that's been blended What's wrong with that and that's a cream cheese? There's nothing Making meat flavored cream cheese I'm into the meat cheese. Maybe you need to reexamine.

Maybe you need to reexamine your own biases here. That sounds like someone. I'm joking. I really earnestly see nothing wrong with this. You're seeing things wrong with this. I'm just upset that it's in the house. I can't be upset that it's in the house! I grew up with cans and cans of pork

liver pate in the house. 79 cents a can. Delightful Vietnamese brand. I put that on everything, man. I might grab a hot dog. I could grab a cheese steak hot dog and put some pork liver pate on that, that boy. Fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, fine, I think it's the act of hollowing out. Let's get to this.

Okay, what do you mean by hollowing out? I want to know, is it a Persian cucumber? Is it an English cucumber? Is it a hothouse cucumber? How deep are we going? You know what I mean? How big is this cucumber? How much damn fun?

I mean, I can't even... Are you piping? I know what you're doing, you sicko. You take a piping and you're like, oh, I'm going to go to the bathroom. You're like, oh, I'm going to the bathroom. You're like, oh, I'm going to the bathroom. You're like, oh, I'm going to the bathroom. You're like, oh? Are you piping? I know what you're doing, you sicko. You take a piping bag. No, you don't. You take a Ziploc bag and you take the mix and you put it in there and then you tie it off and you snip it off and then you shove it inside of the hollowed out cucumber and then you just pipe it in and you eat it.

How old do you think this child is? A weird, it's a child? Are you sure they said it's a child? Oh, a daughter! This is a daughter. Just if they're walking around with one, be glad she's eating cucumber, man. That's great. Wow, child eating vegetables. That's perfect. I would slice it then put the pot. I would eat. Oh, you said as a dip. Yeah, as a dip. But yeah, the act of hollowing it out and then maybe just sort of walking around it, going around about her everyday daughter life, depending on how old she is, between let's

say seven and 26. Like, you think she's like on the computer like... Yeah, is she like watching Cocoa Melon with this or is she driving to the DMV? We need to know more about the perp, you know? Oh yeah, food crime. Hollowed out meat cheese kuke in one hand. That should be another section. That should be another section, food crimes.

That was fun. That was a great opinion. Call with more food crimes, please. Yeah, be a narc, be a rat. Yeah, yeah. Officer Josh and Nicole. A report for duty, sir. Does the daughter go to jail? Oh.

Do we give them a jail time or get out of jail free of charge? I think your daughter should go to a juvenile detention facility? But just for one day like a scared straight situation Stop doing that. No, I truly don't believe the daughter should go to jail. I don't believe this is a food crime I believe this is a healthy ish, but also slightly indulgent snack. Good job I think you should go to June before a day. I just see what it's like One more. Come on, Maggie. Hey, Josh and Nicole. Keith from Connecticut. My F-merry kill is tacos, pizza, hamburgers, or cheeseburgers. You want to kill the cheeseburger because you can get that

other places. You want to marry the taco because there's so many variations. You can eat them every day and you want to have relations with pizza because it's fun once in a while, but you can't have it every single day. Thoughts? Okay, what was it taco pizza what? Taco pizza burger. F. Mary Kill. Okay, you want to go first? He said it. What did he say? He said the exact thing. You should marry tacos because tacos come in like an infinite amount of varieties different proteins right different sauces. Yeah, yeah, yeah. Different tortilla structures. I could eat tacos every single day. I also tacos like fit my nutritional goals pretty freaking well.

More than something a hamburger you kill hamburgers. I think I can get that satisfaction elsewhere And then pizza for me. You're effingers. I think I can get that satisfaction elsewhere. And then pizza for me. You're effing it? I'm effing that pizza. You're effing the pizza up? I did have sexual relations with that pizza. And I'm not mad about it.

Pizza to me, there's no more fun, indulgent food than like I'm gonna get a pizza today, more so than I'm gonna get a hamburger. Wow, you know, I'm gonna marry burgers because it's a constant in my life already, so why not just marry, put a ring on it, you know? We've been friends for years, why don't we just have a kid together? Exactly, that's me and burgers. I think I would... Damn. I think I would F tacos all day every day. I love tacos.

Wait, wait, wait. Tacos are hot. Hold on, in F, marry, kill, are you implying love tacos. Tacos are hot. Wait, wait, wait. Hold on. In F. Mary Kill, are you implying that you can just have, like, a sort of, like, a French situation? Like, you have a mistress who lives in a piada terre. Yes, yes. Of course, I pay for the piada terre. You pay for the piada terre.

Yeah, well, it's my piada terre. You don't own the burger, the taco. I don't own people. I own the location where the taco hangs out. The taco stays to where you have an assumed sort of access to the taco. I don't own people, I own the location where the taco hangs out. To where you have an assumed sort of access to the taco. Yes, I can have the taco whenever I want. But as this thought experiment, isn't the idea that there's exclusivity right in the F. Mary Kill game?

I know there's different relationship structures, you know, polyamorous, whatever. So I would marry the burger, I would have relations with the taco, and I would kill pizza. Interesting. But that's only because I don't think when I went to Italy I really didn't have that much of a good pizza experience. So I had to go have better pizza experiences. Go to Connecticut. Okay. So you're like building a life with the burger.

I am building a life with the burger. And taco is okay with the relationship that you have with taco. Taco doesn't know, doesn't care. Have you ever seen Last Tango in Paris? No. Me either. Okay. I think you can move on to the next point then.

Okay. Unless you really want to go down this rabbit hole, the movie neither of us have seen. Meggie, have you seen it? No. Fantastic. Nicole, go ahead. Four's yours. So like we don't ask questions, you know? It's just, have you seen it? No. Fantastic. Nicole, go ahead. Of course, yours. So, like, we don't ask questions, you know?

It's just, it is what it is. We lock eyes from across the room. But it just happens. But in perpetuity. All you need to know is my name. And what else do you need to know? Wow, you show, man. Spicy love affair.

Tacos. Josh thinks I'm a whore. That's not what I said. I certainly... Josh thinks I'm a whore....let the what I said. I certainly- Josh thinks I'm a whore! No, I want to know, I want to make sure that taco is okay with this scenario. Why are you so worried? That taco doesn't want more from you secretly. Taco is an inanimate object that I eat.

That you're having relations with, Nicole! So what? Consider the tacos feelings. I'm just saying, listen, life's messy, relationships are messy. Life can't be so- Josh, life can't be so emotional. Sometimes you need to take your emotions out from the things that you do in order to continue. Okay, I Did have sexual relations with that pizza I did not inhale

On that note, I went to school. I went to the same school as Monica Lewinsky. Did you know that? She went to Beverly High so did Jimmy O'Yang and David Schwimmer and anyway, that's all the show all Americans based off of them. What's his name football player? all American show Come on USC 400 meter runner Alex Rohani Alex Rohani did he graduate this a year was he 2013 maybe I ran the 400 USC Alex Rohani. Alex Rohani? Did he graduate a year, was he 2013? Maybe, I ran the 400 at USC. Alex Rohani, sounds familiar.

And on that note, thank you so much for stopping by Hot Dog and the Sandwich. We got new audio only episodes every Wednesday. Spencer Pasinger, that's his name. Mr. Pasinger. Spencer Pasinger. Yeah, we have a podcast, you know what the deal is. I wanna say it.

Say it. If you wanna be featured on Opinions by Casterless, hit us up at 833-DogPod1. And if you really like watching videos of us doing things, you can check out Mythical Kitchen, we got tons of other concepts out there, Last Meals, Nicole, tell them what we got coming up on the channel.

I'm gonna have sex at the taco. Oh, criminy. Follow the OnlyFans.